Fruit Skillet Cake Recipes

PINEAPPLE-VANILLA SKILLET CAKE

Pineapple-Vanilla Skillet Cake image

Keep your cake pan in the cupboard for this easy-to-make skillet dessert inspired by pineapple upside-down cake. Instead of inverting it onto a platter, enjoy it cake-side up and scoop it into bowls with vanilla (or cherry-vanilla!) ice cream.

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Juice of 2 oranges (1/2 cup)
3 tablespoons honey
1 vanilla bean, split and scraped
1/2 a pineapple, peeled, cored and cut into 1/2-inch-thick slices
3/4 cup sifted self-rising cake flour
1/2 cup firmly packed light brown sugar
6 tablespoons unsalted butter, cubed, at cool room temperature
1 large egg
Vanilla or cherry-vanilla ice cream, for serving

Steps:

Position an oven rack in the center of the oven, and preheat to 350 degrees F. Whisk together the orange juice, 1/2 cup water, honey and vanilla bean pod and seeds in a medium ovenproof skillet. Arrange the pineapple in the skillet. (It's OK if the skillet seems overcrowded; the pineapple will shrink as it cooks.) Bring to a simmer over medium-high heat, and cook until the pineapple is tender and the juices are reduced to a loose syrup and very bubbly, 12 to 15 minutes.
While the pineapple cooks, pulse the flour and sugar in a food processor until combined. Add the butter, and pulse until the mixture is crumbly and moist. Add the egg, and process until the batter is combined and thick.
Drop the batter in small mounds all over the pineapple, and roughly spread out with the back of a spoon. (It's OK if the pineapple isn't completely covered; the cake will spread as it bakes to cover.) Bake until the cake is golden brown, about 20 minutes. Let cool slightly, and serve with ice cream.

CAST-IRON "FRUIT CAKE"

Cast-Iron

Provided by Ayesha Curry

Categories dessert

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
1/2 cup packed light brown sugar
1 pint blackberries
1 cup canned diced pineapple, drained
Leaves from 2 sprigs thyme
Pinch kosher salt
1 box yellow cake mix (I like Duncan Hines)
12 ounces creme fraiche
2 tablespoons granulated sugar
Seeds from 1/2 vanilla bean
Zest of 1/2 lemon
Pinch kosher salt

Steps:

For the cake: Preheat the oven to 350 degrees F. Melt together the butter and brown sugar in a 10-inch cast-iron skillet on medium heat. When the sugar and butter have melted together stir in the blackberries, pineapple, thyme leaves and salt. Cook, stirring occasionally, until the brown sugar begins to bubble, about 3 minutes. Once this happens turn the heat off.
Prepare the cake mix as directed on the package and pour over the fruit. Bake until the cake is slightly golden brown, 30 to 35 minutes.
Meanwhile, make the creme fraiche: Whisk the creme fraiche, sugar, vanilla bean seeds, lemon zest and salt in a medium bowl to stiff peaks.
To serve: Serve slices of cake warm or at room temperature with dollops of vanilla creme fraiche.

FRUIT SKILLET CAKE

Fruit Skillet Cake image

This versatile batter takes kindly to stone fruits like plums (shown here), peaches, and even cherries. Try it in fall with apples or pears, in spring with berries -- you get the idea. The recipe comes from Martha's book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 1h

Number Of Ingredients 9

Ingredients

4 tablespoons unsalted butter, room temperature, plus more for skillet
1 cup all-purpose flour, plus more for skillet
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup plus 2 tablespoons sugar
1 large egg
1/2 cup buttermilk
2 ripe medium plums, thinly sliced

Steps:

Preheat oven to 375 degrees F. Butter an 8-inch ovenproof skillet (preferably cast iron), and dust with flour. Whisk together flour, baking powder, baking soda, and salt. With an electric mixer on medium, beat butter and 3/4 cup sugar until pale and fluffy, 3 to 5 minutes. Beat in egg. Add flour mixture in 3 batches, alternating with buttermilk; beat until combined.
Transfer batter to the prepared skillet; smooth top. Arrange plums on top, fanning the slices; sprinkle with the remaining 2 tablespoons sugar.
Bake until golden brown and a cake tester into center comes out clean, 35 to 40 minutes. Transfer to a wire rack to cool slightly before serving.

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